Porchetta is an Italian street food, particularly in Rome, where it is served in market stalls or from trucks, often in sandwich form. Frequently made from an entire gutted, spit-roasted pig, and stuffed with citrus, rosemary, fennel, and other aromatics, the key characteristic is that each portion is a miniature celebration of the best parts […]
Unlike the Spanish style of chorizo, which is cured and sliced like a traditional sausage, Mexican chorizo is a raw ground pork sausage, often uncased, that must be cooked before you eat it. Bright red, fatty, spiked with vinegar and hot chile peppers, and intensely flavorful, I’ve come to think of it as Mexican bacon. […]
No matter how familiar you may be with a given city street in Mexico, everything changes at 7:00 o’clock, when the majority of taco vendors open their doors and begin grilling their meats. Unlike their North-of-the-Border cousins in the United States, which are drenched in sour cream, iceberg lettuce, and stringy tendrils of flavorless orange, […]
He came home at six from a hard day at the office, I handed him an ice-cold gin martini and the evening newspaper, perhaps his pipe and slippers. In reality, Malcolm walked out of his office, down the hall from mine, which doubles as the guest room, and I handed him an oil can of […]
Because nothing says “snow day” like a Mexican-style pork roast bubbling away all day on the stove, here is our recipe for some of the most tender, melt-in-your-mouth shredded pork you’ve ever tasted. First we braise it for fork-tenderness, than we blast it in the oven for more flavor, before returning it to its reduced […]
The cuisine of Yucatan, Mexico, sometimes comes under fire from the uninitiated for being too subtle in flavor, too basic, and ultimately, not “Mexican” enough. And while it can sometimes lack the pizazz (“Pizazz?” What am I, 60?) of the infant-sized burritos wrapped in a bedsheet of a tortilla, as you might find in the […]
Today’s sandwich is a homemade concoction, that tries to capture my favorite flavors of Mexico in sandwich form. It combines sliced pork tenderloin (which we began our love affair with a few posts ago), homemade pickled red onions, cream cheese, and chipotle mustard, on pineapple/jalapeno bread from When Pigs Fly in Freeport. This bread is […]
Notes: I didn’t have to leave the house for this one. Holy Jesus. I see your “ham” and raise you a quarter pound of deli-sliced cooked pork tenderloin. Combined on super-sharp rye with swiss and dijon mustard, then grilled in butter and pressed with a cast iron skillet.